Pork Tenderloin Stew
2 Pork Tenderloins trim & cut into 1 inch rounds
¼ cup Flour
Olive oil
1 med Spanish onion chopped
Carrots
Celery
1 bay leaf
Thyme (fresh or dried)
2 pinches allspice
½ cup Craisins
Potatoes peeled & cut
½ cup white wine
1/3 cup applesauce
3-4 cups chicken broth
Heat a little olive oil in a heavy-bottomed pot over high heat.
Toss pieces of tenderloin with flour and sear in pot until well browned on all sides (7-8 minutes).
Remove meat.
Add a little more olive oil, onion (I sauté onions first), carrots, celery, bay leaf and thyme.
Add wine applesauce, allspice, craisins and a little water if needed.
Cook until vegetables are tender (3-5 minutes).
Add chicken stock, potatoes and pork.
Cook on medium/to low heat for about 1 hour